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Hello everyone! Today, we're diving into a review and step-by-step guide on making leche flan, a beloved Filipino dessert. I'll share my experiences, offering tips and tricks for achieving that perfect, creamy texture. Then, I'll break down the process into easy-to-follow steps, even for beginner cooks.

Let's start with the review. Leche flan, also known as crème caramel, is a rich custard dessert with a layer of soft caramel on top. What makes a good leche flan? In my opinion, it should be incredibly smooth and silky, almost melting in your mouth. The caramel should have a slightly bitter-sweet flavor, complementing the custard without being overpowering. I've tried many leche flans that were either too dense, too eggy, or had burnt caramel. The ideal leche flan is balanced, decadent, and leaves you wanting more. My personal rating criteria are texture (smoothness), flavor (sweetness and caramel balance), and presentation (overall appearance and caramel color).

Now, for the step-by-step guide to making your own delicious leche flan. I'll cover the essential ingredients, equipment, and the cooking process. Remember, patience is key!

Ingredients:

• 1 cup granulated sugar
• 1/2 cup water
• 1 can (14 ounces) sweetened condensed milk
• 1 can (12 ounces) evaporated milk
• 4 large eggs
• 1 teaspoon vanilla extract

Equipment:

• Llanera molds (individual or one large)
• Steamer or a large pot with a rack
• Mixing bowls
• Whisk
• Measuring cups and spoons

Step-by-Step Instructions:

1. Make the Caramel: In a saucepan, combine the sugar and water. Cook over medium heat, without stirring, until the sugar dissolves and turns into a golden-brown caramel. Swirl the pan occasionally to ensure even cooking. Be careful, as hot caramel can cause severe burns.
2. Pour Caramel into Llaneras: Immediately pour the caramel evenly into the bottom of each llanera mold. Work quickly, as the caramel will harden as it cools.
3. Prepare the Custard: In a mixing bowl, whisk together the sweetened condensed milk, evaporated milk, eggs, and vanilla extract until well combined and smooth. Avoid over-whisking, which can create air bubbles.
4. Strain the Custard Mixture: Strain the custard mixture through a fine-mesh sieve to remove any lumps or air bubbles. This will result in a smoother final product.
5. Pour Custard into Llaneras: Carefully pour the custard mixture over the caramel in each llanera mold, filling them almost to the top.
6. Steam the Leche Flan: Cover each llanera mold tightly with aluminum foil. Arrange the llaneras in a steamer or a large pot with a rack. Add enough water to the steamer or pot to reach about halfway up the sides of the llaneras.
7. Cook the Leche Flan: Steam the leche flan over medium-low heat for about 30-45 minutes, or until a toothpick inserted into the center comes out clean. Cooking time may vary depending on the size of the llaneras.
8. Cool and Refrigerate: Carefully remove the llaneras from the steamer and let them cool completely at room temperature. Then, refrigerate for at least 4 hours, or preferably overnight, to allow the leche flan to set properly.
9. Unmold and Serve: To unmold, run a thin knife or spatula around the edges of each llanera. Place a serving plate on top of the llanera, invert, and gently shake to release the leche flan. The caramel will drizzle over the custard. Serve chilled and enjoy!

Some helpful tips: To prevent the caramel from burning, use low to medium heat. Be patient when making the caramel; don't stir it, just swirl the pan. Straining the custard mixture is crucial for a smooth texture. Ensure the water level in the steamer is maintained throughout the cooking process. Cooling the leche flan completely before refrigerating will prevent condensation from forming.

In conclusion, making leche flan takes a little practice, but the results are well worth the effort. Follow this guide, be patient, and you'll be enjoying a delightful and authentic Filipino dessert in no time. Experiment with different flavorings, such as lemon zest or coffee, to personalize your recipe. Happy cooking!